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Stuffed Eggplant Casserole

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      Title: STUFFED EGGPLANT CASSEROLE
 Categories: Beef
      Yield: 4 Servings
 
    1/4 c  Pine nuts; to taste
    1/4 c  Vegetable oil
     12    Italian eggplants; 4- or 5-i
      2 tb Water
      6 oz Ground beef; --or--
      6 oz Ground lamb
      2 ts Garlic; chopped
      1 sm Bay leaf
      1 sm Onion; grated
    1/2 c  Green bell pepper; core/seed
    3/4 ts Ground allspice
    1/8 ts Ground cinnamon
      2 ts Jalapeno, finely minced; or
      1 pn Cloves; ground
      1 pn Nutmeg; grated
      3 ts Tomato paste
    1/2 c  Water
    1/4 c  Chopped parsley; (plus 2 tbs
      1 pn Sugar
      2    Tomatoes; seeded and sliced
           Salt; to taste
           Fresh ground pepper
 
  Recipe by: Joel.Ehrlich@salata.com (Joel Ehrlich) Brown the nuts in
  1/4 of the oil in a (9") skillet. Add the meat and cook until brown
  and crumbly, one to two minutes. Add the grated onion and the first
  measure of water. Cook for two minutes more. Stir in the spices, one
  third of the tomato paste, the first measure of parsley and salt and
  pepper. Set aside. Remove 1/2" wide vertical strips of peel all
  around the eggplants, leaving 1" between them. Heat another 1/4 of
  the oil in a large nonstick skillet over moderate heat. Cook the
  eggplants, tightly covered, until the flesh is golden and tender,
  about 15 minutes, turning them over halfway through the cooking. Cool
  on racks over paper towels. Discard the oil from the skillet. Add the
  remaining oil and the chopped onion, garlic, bay leaf and peppers.
  Cook, uncovered, for five minutes, stirring. Dissolve the remaining
  tomato paste in the second measure of water, add it and cook one
  minute longer. Season with salt, pepper and sugar. Set aside. Press
  open one of the striped sides of each eggplant to form a small
  cavity. Spread the meat filling in each, about two tablespoons.
  Preheat the oven to 375 degrees. Spread the vegetable sauce on the
  bottom of a (12") baking dish. Arrange the eggplants in it and top
  with the tomato slices. Cover with foil and bake 45 minutes. Uncover
  and bake 15 minutes longer. Sprinkle with the second measure of
  parsley and serve.
  
  Yields 4 Servings
 
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